In my post about Oven Roasted Heirloom Tomatoes, I mentioned that I used the tomatoes in a sauce over pasta with broiled eggplant. If you roast the tomatoes another day, when you have more time, this pasta dish won’t take more than the time it takes to boil water and cook the pasta, so it really can be a quick meal. You can top it with a good quality parmesan, or go vegan for the night and hold the cheese. In my sauces, I would normally sautee onions as well, but this dish is so delicious, it would just be an unnecessary step.
“Recipe” for Vegetarian Pasta with Roasted Heirloom Tomatoes and Broiled Eggplant
5-6 large organic heirloom tomatoes of whatever variety you like, roasted in this manner.
1 lb. of pasta (I prefer penne since the sauce hide in the tubes of pasta)
2-3 medium eggplant broiled, as in this recipe (without mozzarella).
salt and pepper
Turn on broiler. Put the pasta water on to boil. Slice the eggplant and broil, according to my earlier recipe, but skip the fresh mozzarella. Cut the eggplant into bite-sized pieces if they are too big. Cook the pasta according to package directions. Drizzle olive oil into a large pan, roughly cut the roasted tomatoes and put them in, along with the eggplant.
Cook on medium-high heat about 10 minutes, until some of the extra tomato liquid has cooked off. Turn off heat. Serve this quick sauce over the pasta with a simple salad, crusty bread and local fruit for dessert. Yum!